This yuzu salmon recipe is one of our favorite weeknight dishes. Made with a delicious yuzu sauce, this Japanese-inspired baked salmon tastes incredible and is THE salmon recipe for you!
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I love this Yuzu Salmon recipe; it makes for a light and simple meal and always hits the spot. Each fillet is tender and packed with flavor!
What is Yuzu Salmon?
Yuzu salmon is a Japanese-inspired recipe made with salmon fillet that’s marinated in yuzu juice, sake, mirin, and soy sauce. While preparation is simple, the magic happens while the salmon fillets marinate in the yuzu marinade. After marinating, salmon fillets are broiled for just a few minutes and that’s it!
If you’ve never tried yuzu, it’s a citrus fruit typically cultivated in Japan, China, and Korea that’s the size of a tangerine, with yellow peel and flesh. Its flavor is a mix of tart and sour, and it’s highly fragrant. While fresh yuzu may be difficult to find, yuzu juice (or extract) makes for a great substitute. I use this yuzu juice whenever I make this recipe.
Why Should You Make This Recipe
- It’s extremely easy to make. Easy prep and promises big on flavor.
- Health benefits of salmon. It’s rich in omega 3 fatty acids (among other health benefits); an essential fatty acid that we can only get through foods we consume, and helps protect our eyes, nerves and brain.
How to Make Yuzu Salmon
What’s great about this recipe is how simple the prep is. Check out these easy steps:
- Add yuzu, soy sauce, mirin and sake to a bowl and mix well.
- Slice salmon fillets into ½-¾ inch thick pieces.
- Place salmon in resealable freezer bag or container with a lid and pour marinade over fillets.
- Marinate for overnight or at least 5 hours, rotating the bag once or twice.
- Broil for just a few minutes–done!
What to Serve With Yuzu Salmon
My favorite pairings with Yuzu Salmon are pretty simple: steamed Jasmine rice and stir-fry vegetables like this Bok Choy in Ginger Sauce recipe.
Ideal Cooking Temperature for Salmon
While you won’t be cooking the salmon fillets for very long, it is useful to know that there is a difference in farm versus wild salmon in terms of cooking temperature and how it affects the texture of salmon. Let’s get down to the details:
- Wild salmon is best cooked to 120°F without drying out.
- Farmed salmon is typically higher in fat and is best cooked to 125°F while still retaining its moisture.
To get an accurate reading, I always use a digital thermometer as this ensures reliable and perfect doneness every time.
Tips for Great Yuzu Salmon, Every Time
- Keep a close eye on it while broiling. Since each salmon fillet is cut into ½-¾ inch pieces, the fillet should cook in roughly 5-7 minutes (cooking time will vary based on your oven).
- Keep salmon fillets thin. Thinner fillets will absorb more flavor while marinating yielding highly flavorful salmon.
- Don’t remove salmon skin before cooking. Keeping the salmon skin on helps keep the flesh intact as it cooks. If you prefer not to eat the skin, simply remove it after cooking.
- If you can, go for salmon belly. Salmon belly is more flavorful and tender! It’s my personal favorite cut of salmon. I can’t get enough of that velvety texture!
We Love Yuzu Salmon
- 1 pound salmon belly fillet, skin on, cut into ½-¾ inch thick pieces
- ¼ cup soy sauce
- 1 tablespoon yuzu juice
- 2 tablespoons mirin
- 1 teaspoon sake
- Avocado oil spray
- Steamed jasmine rice
- ½ teaspoon soy sauce + ¼ teaspoon yuzu served together in a ramekin
- Add yuzu, soy sauce, mirin and sake to a small bowl and mix well.
- Place sliced salmon in a resealable freezer bag or container with a lid and pour marinade over fillets.
- Marinate overnight or at least 5 hours, rotating the bag once or twice. Remove from refrigerator 30 minutes before ready to broil.
- Preheat broiler and place rack 6 inches from the heating apparatus.
- Line baking sheet with foil and spray with avocado oil spray. Place fillets on baking sheet and broil until cooked
- through 4-7 minutes. Time will vary depending on oven. Keep an eye on the fish while cooking!
- Remove from oven and serve immediately with steamed jasmine rice.